Roasted Duck With Topinambours | Emerils.com

Ingredients

• 2 mallards, or 4 teals, or 1 domestic duckling (4 to 4 1/2 pounds total weight)
• 8 garlic cloves
• 1 medium onion, quartered, plus 2 cups coarsely chopped onions
• 1 large rib celery, cut into 1-inch pieces
• 3 tablespoons vegetable oil
• 3 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon cayenne
• 1/4 cup flour
• 8 Jerusalem artichokes, peeled and quartered (about 1 pound)
• 1 cup coarsely chopped celery
• 1 cup coarsely chopped carrots
• 2 cups water
• 1/2 cup dry red wine (or dry white wine if using domestic duckling)